Okay, I know it sounds weird, but just listen...
I have a pretty fair amount of leftover brisket (Jewish-style) from the holidays. I need to bring a non-dairy dish to a pre-fast meal next week and The Spouse suggested brisket spring rolls. The problem is, neither of us knows where to take this. Easy enought to shred the brisket, and I'm thinking I'll add sauteed mushrooms. I was even thinking of adding cooked fine egg noodles in a riff on using glass noodles in Thai spring rolls, but I'm thinking that's overkill. I'd like to bake, rather than fry, since we'll have to transport and reheat.
Any ideas what vegetables to add to this spring roll? Also, do you think this calls for a dipping sauce and, if so, what? As long as it's non-dairy.
Updated 3 months ago | 0
Updated 6 months ago | 0
Updated 2 months ago | 11
Updated 3 months ago | 3
Updated 6 months ago | 14